Concepedia

Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/glycerin blends.

Ahmad Syafiq, Imrana Amir, W. X. R. Sharon

International Food Research Journal · 2014 · 12 citations · 11 references

Concepts

AgricultureFood ScienceNutritional SciencesFood ChemistryFood RheologyRheologyButter RheologyStarch ChemistryViscoelastic Properties Of FoodsChocolate ViscosityCocoa Butter BasesMixing Effects On RheologyRheological PropertiesStarch Viscosity

References

11

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Markus Lipp, E. Anklam · Food Chemistry · 1998 · 364 citations

Agriculture, Food Science, Nutrition +14

The influence of particle size distribution on the processing of food

Colin Servais, Richard A. Jones, Ian Roberts · Journal of Food Engineering · 2002 · 296 citations

Agriculture, Food Science, Food Analysis +11

DETERMINATION OF CHOCOLATE VISCOSITY

Colin Servais, H. RANC, Ian Roberts · Journal of Texture Studies · 2003 · 155 citations

Engineering, Food Science, Food Engineering +16

Analytical solutions for squeeze flow with partial wall slip

H. M. Laun, Martyn Rady, Ole Hassager · Journal of Non-Newtonian Fluid Mechanics · 1999 · 134 citations

Engineering, Mechanical Engineering, Fluid Dynamics +13

Heat resistant chocolate

Terri A. Stortz, Alejandro G. Marangoni · Trends in Food Science & Technology · 2011 · 109 citations